It is no secret that I have a love affair with a well made doughnut. However this is something that is hard to come by in our area. Southern New Hampshire is seriously lacking in mom and pop doughnut shops. On Friday, I took it to Facebook and had some friends chime in to give me a list of New England bakeries that serve doughnuts. Unfortunately most shops are an hour or more away. BUT there was one about 20 minutes south of me, a place called Klemm's in Hudson New Hampshire. So I bundled the kids up and took a drive down to see if their doughnuts met my expectations.
I do love a fancy doughnut every now and then, unique toppings and fillings are always delicious and interesting. However I am a doughnut purist, I truly believe the best doughnuts are a plain cake doughnut, cider doughnut, or a glazed yeast/raised doughnut.
|Klemm's Bakery~ 1 Dozen Glazed Donuts, Hudson New Hampshire|
Klemm's had little in variety, they clearly agree with me... simple traditional doughnuts rock. So I ordered a glazed doughnut and hoped that I had finally found a decent doughnut in Southern New Hampshire. Sure enough... it was amazing. Their doughnuts are so light and fluffy with the perfect amount of sweetness from the glaze. So I then ordered a dozen to share with my husband and his employees. Clearly I was everyone's favorite wife that day!
When we arrived home after feasting on glazed doughnuts the first thing the kids and I did was pull out some flour, maple syrup and yeast. We got to work right away, knowing that in order to get the perfect fluffy doughnut, we were going to have to allow a lot of time and patience.
These doughnuts are not a copycat of the ones we had at Klemm's exactly, I decided since I just received a gallon of syrup from Grandpa Brown on our New Years visit to the farm in Vermont, that our doughnuts would have to be maple flavored. These are similar to my husband's Grandma Brown's raised doughnuts that she made us one year during sugaring. She keeps her doughnuts plain and you eat them warm dipped in maple syrup. It is pretty much heaven.
Though instead of dipping them in maple syrup, we glazed ours and even did a few with just granulated sugar for my glaze hating 8 year old.
Old Fashioned Raised Maple Doughnuts
1/2 cup whole milk
1/4 cup water
1/3 cup maple syrup
3 tbs room temperature unsalted butter
1 1/2 tsp kosher salt
1 package Red Star Platinum Yeast (or other quick rise yeast)
2 tbs warm water (for yeast)
1 tbs granulated sugar (for yeast)
About 3 cups of bread flour (all purpose flour works too)
Vegetable Oil for frying (at least 4 cups)
For the glaze:
1 1/2 cups powdered sugar
1/4 cup maple syrup
pinch of salt
In a small bowl add yeast, with 2 tbs warm water, 1 tbs granulated sugar, give it a quick stir and set aside and wait for the yeast to start to foam and rise. About 3-5 minutes.
Meanwhile, add milk, 1/4 cup water, 1/3 cup maple syrup, butter and salt together in a sauce pan, heat until the butter melts and the mixture reaches 90 degrees.
Add mixture into a mixing bowl and mix in one cup of flour until a thick batter has formed. Add in yeast mixture and the remaining flour 1/2 cup at a time.
When the dough comes together and is only slightly sticky pour it out on to a well floured surface. Knead for about 6-8 minutes (add in more flour as need) or until the dough is elastic, when you pinch a piece, it should pull back.
Place dough in a greased bowl, cover with plastic wrap and place in a warm place to rise. On a cold winter day, I crack the oven and place the bowl on the cook top so it stays nice and cozy!
Allow dough to rise until it has doubled in size. Forget timing it.... every one's rise time with be different. So please, pay attention to the size of the dough!
Once the dough has doubled pour it out on to a well floured surface again, and roll it out until it is about 1/4-1/3 of an inch thick. Using a doughnut cutter, (or cup/other cookie cutter) cut doughnuts out and set aside on a parchment paper lined cookie sheet (again choose a warm spot). You can re-roll and cut scarps if desired, I usually just cut them into small pieces and fry them as is. My kids enjoy the odd shaped scrap doughnuts for some reason!
Allow cut doughnuts to rise until they have fully doubled in size (or even bigger if you'd like) the longer they rise, the fluffier they will be! I let mine rise for almost 2 hours!
Once they have at least doubled in size. Heat the frying oil in a heavy bottomed pot. I use my dutch oven, whatever size pan you choose just make sure you have at least 2-3 inches of oil in the bottom. Heat oil to 360 degrees.
Fry doughnuts a couple at a time, making sure not to crowd them. About 2 minutes per side. Once they are golden brown remove from oil with a slotted spoon and place on paper towels to drain any extra grease.
Once all the doughnuts have fried and have cooled a bit start preparing your glaze.
In a mixing bowl whisk maple syrup and powdered sugar with a pinch of salt together until smooth.
Dunk each fried doughnut in the glaze until evenly coated. Place on a baking rack and allow to dry for about 30 minutes before eating.
Recipe yields about 12 doughnuts.
(If you choose to do a sugar topping, take 1 cup of granulated sugar in a pie plate or shallow bowl, toss doughnuts in the sugar while they are still warm)